With the weekend’s sudden, and hopefully last, bout of cold weather this season, soup seemed like the perfect way to warm back up and fantasize of spring days ahead as promised by the blooming daffodils in the backyard. I had been thinking of new ways to use the leeks still stored in the crisper and decided to rummage the kitchen and see what I could come up with. Mushrooms, garlic, white wine–sounded like soup to me.
It wasn’t long before the aroma emanated throughout the house. Really, mushroom leek soup may sound a little boring, but the smell wafting from the stove promised that we were in for a treat. And we were. Although the soup certainly wasn’t lacking by any stretch of the imagination, I think that kale would have been a perfect addition. I’ll try that next time. Definitely serve this one with a rustic crusty bread as I did, along with a small salad. I found myself immensely satisfied.
Mushroom Leek Soup Recipe Makes about 4 bowls.
2 leeks, sliced
2 cups sliced baby bella mushrooms
1-2 carrots, diced
3 cloves garlic, chopped
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 cup white wine
4 cups chicken stock (For vegetarian, substitute vegetable stock)
3-4 springs fresh thyme, chopped
cracked black pepper
pinch of salt
- Soak leeks in cold water for ten minutes.
- Melt butter in saucepan over medium heat. Add olive oil, carrots, and leeks and sauté. Add black pepper and salt.
- When carrots and leeks are tender, about 12-15 minutes, add mushrooms and garlic. Cover with lid.
- When mushrooms are tender, about 5 minutes, add wine and thyme.
- Simmer until wine is reduced by about half, about 10 minutes.
- Add chicken broth and bring to a boil. Then, simmer on low heat for about 15 minutes.